The Dining Room Menu at Michael's on Naples
View The Menu
bar-and-lounge-menu
View The Menu
The Rooftop Menu at Michael's on Naples
View The Menu
The Dining Room at Michael's on Naples

CHEF’S TASTING

$80* / PERSON, $120* W/ WINE PAIRING
*Our chef’s tasting requires the participation of the entire table.

 

FIRST COURSE

Hamachi crudo, roasted baby beets, pistachio.
Lambrusco Rose, Cantina della Volta '13 Emilia Romagna

SECOND COURSE

Cappellini, poached Fanny Bay oyster, white sturgeon caviar.
Chardonnay, Planeta '15 Sicilia

THIRD COURSE

Pan seared wild caught stripped bass, saffron potatoes, Tuscan kale.
Orvieto Classico Superiore, Castello della Sala "San Giovanni" '13 Umbria

 

 

FOURTH COURSE

Roasted California squab, baby carrots, golden raisin, sage.
Vino Nobile di Montepulciano, Contucci '11 Toscana

FIFTH COURSE

Baba al rum, vanilla whipped cream.
Sommelier's choice

 

PASTA TASTING

$60* / PERSON, $100* W/ WINE PAIRING

FIRST COURSE

Beet chitarra, walnut pesto, pecorino Toscano.
Barbera d'Asti, Renato Ratti '15 Piemonte

SECOND COURSE

Honeynut squash scarpinocc, sage, amaretto cookie.
Schiava, Elena Walch '15 Trentino Alto Adige

THIRD COURSE

Squid ink spaghetti, bay scallops, Calabrian chili peppers.
Coreno, Olivi '13 Toscana

FOURTH COURSE

Sonora wheat cavatelli, braised Beeler's pork cheeks, lemon gremolata.
Montepulciano, Cantine Salvatore "Biberius" '12 Molise

FIFTH COURSE

Spiced apple filled donut, apple cider gelato.
Maculan "Dindarello" '15 Veneto

ANTIPASTI

IL PIATTO DI SALUMI CON PANE E OLIVE 18

Selected traditional Italian cold cuts served with grilled garlic ciabatta grana cheese, and marinated olives.

POLIPO CARACCIO 18

Paper thin Spanish octopus, peppadew peppers, frisee salad.

CALAMARI 18

Pan seared calamari, roasted fennel, San Marzano tomatoes, Calabrian chilies.

SALSICCIA 16

House made pork sausage with baked polenta and tomato guanciale.

PROSCIUTTO E MELONE 16

Weiser Farms mixed melon, Prosciutto di Parma, mint.

FEGATO D’OCA 26

Seared Hudson Valley Foie Gras, fire roasted strawberry jam, brioche, basil oil.

FIORI DI ZUCCA 16

Ricotta filled zucchini squash blossoms, basil and honey puree.

FUNGHI E TALEGGIO 14

Forest mushrooms on grilled flat bread with peston, mozzarella, and taleggio.

INSALATE

MISTICANZA 15.

Farm Lot 59 mixed greens, Grana Padano, shaved radish and red wine vinaigrette.

SPINACI 18.

Bloomsdale spinach salad with pancetta dressing, poached duck egg, pickled red onions, and pecorino cheese.

POMODORO 16.

Heirloom tomatoes, fresh burrata cheese, arugula, basil oil, smoked sea salt.

ROMAINE 16.

Red romaine lettuce, charred onion aioli, shaved asparagus, garlic croutons.

PRIMI PIATTI

MICHAEL’S PASTA 18.

Chitarra pasta with prosciutto di Parma, plum tomatoes, garlic, onions, and basil.

ORECCHIETTE CON SALSICCIA E RAPINI 20.

Ear-shaped pasta with pork sausage, rapini and garlic.

LASAGNA VERDE ALLA BOLOGNESE 24.

Spinach pasta layered with meat sauce, mozzarella, parmesan and tomato guanciale sauce.

RISOTTO CON TORTUFO 38.

Carnaroli rice, Grana cheese, fresh black truffled shaved table side.

SCARPINOCC AI FUNGHI 22.

Taleggio cheese stuffed pasta with chanterelle mushrooms, brown butter sauce.

GNOCCHI CON CODA DI BUE 22.

Potato gnocchi with braised Chianina oxtail and taleggio cheese.

CANNELLONI  25.

Braised short ribs, mushroom puree, pickled mushrooms.

SPAGHETTI CON ARAGOSTA 38.

Hand-rolled pasta with Maine lobster tail, San Marzano tomatoes, roasted garlic, white wine and spicy Calabrian peperoncino.

SECONDI PESCE

BRANZINO 36.

Whole grilled Mediterranean sea bass, fagiolini, kumquat pepperoncini.

ZUPPA DI PESCE 38.

Manila clams, black mussels, shrimp, octopus, and sea bass in a lobster broth.

SPIGOLA 36.

Local white sea bass, peas, white beans, lemon brodo.

IPOGLOSSO 36.

Wild Alaskan halibut, squash puree, new potatoes, Meyer lemon gremolata.

SECONDI CARNE

TAGLIATA DI MANZO 45.

Carved prime New York steak, farro, creamed Bloomsdale spinach.

PETTO D’ANATRA 36.

Liberty Farm duck breast, cherry mostarda, mustard greens, roasted potatoes.

QUAGLIE 30.

Two grilled quail with yellow wax beans, blackberry, and Calabrian chili.

MAIALE 36.

Beeler’s pork chop, roasted mushrooms, swiss chard, creamy polenta.

AGNELLO 52.

Colorado lamb rack, grilled peaches, fregola sarda.

Bar and Lounge at Michael's on Naples

Focaccia 7

Baked focaccia with olive tapenade.

Mortadella Bruschetta 7

Grilled bread, mortadella, and pickled red onion.

Rapini E Polenta 7

Creamy polenta, with rapini chili and grana.

Cavolo 10

Grilled cauliflower salad, capers, arugula, and anchovy.

Polpette 12

Braised pork meatballs, tomato sauce.

Arancini 8

Fried mushroom risotto with marinara.

Bar Pizzetta 8

Grilled flat bread with mozzarella and prosciutto.

Mozzarella Tasting 18

Selection of 3 mozzarellas, grilled bread.

3 Salumi Tasting 16

Please ask the server for the salumi selection, grilled bread.

6 Salumi Tasting 25

Please ask the server for the salumi selection, grilled bread.

The Rooftop at Michael's on Naples

PURGATORIO 12

two eggs baked in spicy tomato sauce with peppers

BENEDETTE 14

eggs benedict with  prosciutto & hollandaise

TRADIZIONALE 12

two eggs, crispy potatoes, toast & baco

MANZO 16

corned beef, crispy potatoes, sunny side up egg

MAIALE 16

fried pork belly, creamy polenta, poached eggs

PIZZETTE DI SALMONE 14

creme fraiche, smoked salmon, potato, dill

N’DUJA TOAST 14

grilled sourdough, avocado, n’duja scramble

CHITARRA 14

handmade pasta, crab, asparagus

PANINI 12

braised beef, peppadew pepper, provalone

INSALATE DI ASPARAGI 9

shaved asparagus, speck, burrata

FRANCESE 12

crispy ciabatta, maple syrup, mixed berry jam

GALLETTE 12

creme fraiche biscuit, seasonal jam & butter

CORNMEAL CAKE 12

sweet polenta cake, seasonal fruit, maple syrup

PANNA COTTA 9

yogurt panna cotta, honey, granola, fresh berries

INDIVA 9

endive, red wine vinaigrette, goat cheese, pine nuts

 

Sides

PATATES 6

roasted potatoes

PANE 2

sourdough or wheat

SALSICCIA 6

house made sausage 

FRUTTA 6 

seasonal fruit

BACON 6

extra crispy

UOVO SOLO 3

one egg

 

MOZZARELLA TASTING 18

Selection of house made, burrata, and imported bufula mozzarella

SALUMI

Prosciutto San Daniele 18 Months

Prosciutto Di Parma 16 Months

Creminelli Salame Felino

Sud Terolo Speck

Olli Salame Calabrese

Ollie Napoli

CHOOSE 3 SALUMI  16

SALUMI TASTING 25

Selection of all six salumi

Cocktails

CARAFFA 48

SANGUINOSO 12

vodka or tequila house made bloody mary mix

CIACCO D’ORO 12

Whistle Pig 10 year, maple, lemon, pancetta

PICCOLO 12

vodka or gin,
 Giffard Pamplemousse, lemon, 
cane syrup


BELLINI 12

fresh strawberry puree, prosecco


Coffee

Fresh Juice

Single / Double Espresso  4 / 6

 

SHAKERATO 6

espresso shaken with sugar and ice

 

CAPPUCCINO 6

Orange 5

 

 

GRAPEFRUIT
 5

Michael's on Naples